Scramble 16 eggs with 1 Tbsp butter. To five a little zip to the flavor, add a
few drops of Tabasco sauce to egg mixture before cooking.

Lay out crepes and top each with a slice of ham. Divide scrambled eggs evenly
among the crepes. Roll up the crepes and place on a cookie sheet. Brush the
rolled crepes with the other Tbsp butter, softened and place in the oven until
lightly browned, approximately 10-15 minutes.

Remove from the oven and place 2 crepes on each of 8 serving plates. Top each
serving with 1/4 cup Hollandaise sauce, and adorn with the garnish of your
choice. Serve immediately.